On the 12th August, the first shooting of the grouse marks the beginning of a great culinary event, the game season.
As the season unfolds from September, we will feature venison, partridge, pheasant, mallard and hare.
On the specials now we have: Roast grouse breasts, confit legs, caramelised fig, green cabbage and apple balsamic vinegar
This year Francesco has taken inspiration from the Veneto region, using the livers of the grouse to make the traditional "peverada" sauce. The caramelised fig is another clever touch; a reminder of the Latin origin of the Italian word for liver "figatum" which was so called because of the practice of feeding the geese with figs and honey to fatten them for their liver.
Monday - Thursday, Lunch 12.00 - 14.30, Dinner 18.30 - 22.30
Friday & Saturday, Lunch 12.00 - 14.30, Dinner 18.30 - 23.00